• Tangy Kohlrabi


Tangy Kohlrabi

By MCFM Nutrition Interns


  • 4 medium sized kohlrabi bulbs, cut into matchsticks
  • Juice of ½ an orange, about ¼ cup of juice
  • Juice of 1 lime, about an 1/8+ cup of juice
  • 2 teaspoons white wine vinegar
  • 1 Tablespoon honey
  • ¼ cup cilantro, about one small bunch, chopped
  • Optional: ½ jalapeño, for extra spice*


Remove outer skins of kohlrabi bulb with potato peeler, and cut into matchstick sized slices. Place in mixing bowl. In a separate bowl, mix the remaining ingredients for the dressing and whisk until well combined. Stir the dressing into the mixing bowl, coating the kohlrabi sticks. For best taste, allow the kohlrabi to marinate for 30 minutes.

Nutrition Tips

Kohlrabi is a powerhouse of Vitamin C, but only if you eat it raw. A single cup of raw kohlrabi has almost 84mg of vitamin C, which is more than enough to meet your daily requirement.

Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale. They are also high in B-vitamins, vitamin A and vitamin K. Chop the leaves finely and add it to this dish for an extra nutritional boost.

Nutrition Facts: Serving Size 1 cup (262g), Calories 90 (Calories from fat 0), Total Fat g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 45mg, Total Carbohydrate 21g, Dietary Fiber 8g, Sugars 12g, Protein 4g, Vitamin A 4%, Vitamin C 240%, Calcium 6%, Iron 4%

Nutrition Facts provided by Allina Health.

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